Strawberry Cheesecake Muffins
These delightful orange and strawberry muffins are a perfect treat for any time of day. They offer a burst of bright citrus flavor combined with the sweetness of fresh strawberries. The soft cheese filling adds a creamy and indulgent touch to each bite, making these muffins a delightful addition to any brunch or afternoon tea spread.
— Constant Cookbook
Ingredients
- 350g/12oz Plain Flour
- 11/2 tbsp Baking Powder
- 140g/5oz Caster Sugar
- Finely grated rind of 2 medium oranges
- 1/2 tsp Salt
- 2 Eggs
- 250ml/9fl oz Milk
- 85g/3oz Butter, melted
- For the Filling
- 175g/6oz half-fat soft cheese
- 3 tbsp Caster Sugar
- 6 small strawberries, halved
Instructions
- Preheat the oven to 200oc/Gas 6/fan oven 180oc. Line a muffin tin with 12 paper cases. Sift the flour and baking powder into a large bowl, then stir in the sugar, ornage rind and salt. Beat the eggs and milk together in a jug or bowl, then stir in the butter and gently mix into the dry ingredients to make a loose, slightly lumpy mixture. Do not overmix or the muffins will be tough.
- Mix together the soft cheese and sugar for the filling. Half-fill the paper cases with the muffin mixture, then push half a strawberry into each. Top with a teaspoon of sweet cheese, then spoon over the remaining muffin mixture to cover and fill the muffin cases.
- Bake for 15 minutes until well risen and golden on top. Remove from the tin and allow to cool completely on a wire rack.
Yield
Makes 12 muffins
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